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  1. chef krimlar

    Beef Steak Nuggets

    " Flanken ribs ', to me, may describe the English style of cross-cut of the ribs, favored by the Asian community. They can be grilled fast and hot, or braised low and slow. Former needs a good marinade, latter needs company to take it Pho. Having tried all the items mentioned, I suspect the...
  2. chef krimlar

    Cottage Industry guide(s) concerning home manufacture / sale of any protein product , jerky ,smoked

    The federal / state  guidelines have been changed recently. In some ways they are more liberal. in others way more strict. And, since they vary from state to state, somewhat more un-reliable. The one thing I do know is that ALL protein based products are to be regulated by the USDA...
  3. chef krimlar

    Cottage Industry guide(s) concerning home manufacture / sale of any protein product , jerky ,smoked

    I have just become active / aware in this and will welcome feedback from other members as to the laws in their respective states...Thanks  Krim ( as an unnecessary note, "if we do not get involved, then what we want may not be what we get...., and what we get may be worse than what we want..."...
  4. chef krimlar

    Homebrew Cold Smoke Generator

    I need some help, (maybe ) ! I`m going tomorrow to try and locate the SS mesh , as well as some of the fittings I need ... I may have a problem with the end -caps for the pipe, will let you know..... if you could forward any info as to where you got them it would be nice....I am checking with...
  5. chef krimlar

    Homebrew Cold Smoke Generator

    Dude, Way to go !!!!   I`ve been scouting and searching for a design I could use to build one for my grill , so thanks for the post to instructables !  I`m gonna start with the basic design, but modify it a wee bit . I also ordered the SS expanded screen from Online Metals while I was there...
  6. chef krimlar

    Cold smoking in cold temperatures

    Not sure what you intended to do with the finished product other than grind it up anyway, but check out the following......      Curing and Smoking Meats for Home Food Preservation Literature Review and Critical Preservation Points Document Use  | Preface  | Table of Contents  | References 3...
  7. chef krimlar

    Homebrew Cold Smoke Generator

    Dude, way to go !!!!! I`ve been scouting for a design I could build for my grill, I think this is it ! I`m gonna start with the basic design and modify it a bit. Thanks  for posting it to Instructables !!! I also ordered SS expanded screen for the cheese while I was ordering the pipe. I`m...
  8. chef krimlar

    THAT BEING SAID !

    I Love Sashimi, always have ,always will ! Love oysters on the shell also ! Homemade smoked salmon is like candy to me ,any cured or smoked salmon is also a delight ! If processed and cut(trimmed), de-boned) ; a whole fresh salmon filet will cure and smoke well in a properly setup situation...
  9. chef krimlar

    THAT BEING SAID !

    All living organisms, including fish, can have parasites. Parasites are a natural occurrence, not contamination. They are as common in fish as insects are in fruits and vegetables. Parasites do not present a health concern in thoroughly cooked fish. Parasites become a concern when consumers eat...
  10. chef krimlar

    selling smoked cheese question

    All great posts, Thanks for the Info. !  Something no-one mentioned that may come into play is the fact that a lot of states have separate regulations regarding all dairy items.
  11. chef krimlar

    Can anyone recommend a good book on cold smoking?

    You Mates have  some Grass Fed RibEye?   Some Lamb lying around ?
  12. chef krimlar

    Can anyone recommend a good book on cold smoking?

    Calcium chloride can be used to keep the humidity down in your smoker, but set it up to keep any moisture from dripping into the container. Introducing water into it will cause it to form a reaction creating heat.( hot enough to burn you ) If you use a combination of both cures, nitrites and...
  13. chef krimlar

    Ring Lover !

    Hi, everyone !  I am a professional Chef with over 30 yrs in the field. I absolutely love anything smoked....Fish, meats , veggies and cheeses. I am now in the process of researching cold smoke generator builds so I can play around in that area. If anyone has any suggestions or links in that...
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